Vegetarian Sang Choy Bow

• 1 clove garlic, minced
• 1/4 cup grated fresh ginger
• 1 None fresh long red chili, sliced thinly
• 7 oz button mushrooms, chopped finely
• 1 (5 oz) can water chestnuts, sliced
• 9 oz firm tofu, chopped finely
• 1/4 cup sweet chili sauce
• 3 tsp light soy sauce
• 4 leaves iceberg lettuce, trimmed
• 1 None spring onion, sliced thinly
• 2 tbsp fresh cilantro leaves
• 2 tbsp fresh mint leaves
• 1 None lime, cut into wedges

1. Lightly coat a large nonstick frying pan with oil and place over high heat. Cook garlic, ginger, chili, mushrooms, water chestnuts and tofu, stirring, for 10 mins, or until browned.
2. Add chili sauce and soy sauce to pan. Cook for 30 seconds. Spoon mixture into lettuce leaves and top with onion and herbs. Serve with lime wedges.

clove garlic, ginger, long red chili, button mushrooms, water chestnuts, firm tofu, sweet chili sauce, soy sauce, spring onion, cilantro, mint, lime

Taken from recipes-plus.com/api/v2.0/recipes/36092 (may not work)